Carrot Oatmeal Raisin Cookies

I was looking at my recipes the other day and realized a disturbing fact…

My only oatmeal cookie recipe is to serve only one.

I decided to change that, and what better way to do it than with a cookie that is perfect for Easter?

Carrot Oatmeal Raisin Cookies from Living Well Kitchen3

Carrot Oatmeal Raisin Cookies

They’re basically oatmeal raisin cookies but you use half of the raisins and add in carrots too.

Like any recipe that calls for 1 cup of brown sugar, these are not healthy.

Don’t let your mind or the little devil on your shoulder convince you that it’s ok to have six because they are “healthy”

They. are. not. healthy.

Just improved.

Carrot Oatmeal Raisin Cookies from Living Well Kitchen1

Got it?

Here’s how I improved them:

I used some yogurt instead of all butter and used sugar substitute. If you don’t like sugar substitute, just use regular granulated sugar.

Cutting back on the raisins and replacing with carrots helps decrease the sugar in the recipe. Yes, raisins are made of good sugar, but dried fruit is a very concentrated source of carbohydrates & sugar. Basically, it’s better to have them in smaller amounts.

Replacing it with some carrots helps keep the sweetness you’re looking for but cuts back on some calories & carbs.

And then on an allergy related note, I made the cookies with flax “eggs.” If you don’t have an egg allergy, you can use 2 eggs in place of the flax meal and water mixture.

Other than that, they are just delicious little bites of oats, cinnamon, carrots, and raisins.

Carrot Oatmeal Raisin Cookies
Prep time: 
Total time: 
  • #ingredient#

Ingredients (36 cookies)

  • 2 TBSP ground flaxseed {flaxseed meal} + 4 TBSP water
  • 3/4 cup (6 oz.) plain fat-free Greek yogurt
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 cup brown sugar
  • 1/2 cup sugar substitute
  • 1 tsp vanilla extract
  • 1-1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1-1/2 tsp cinnamon
  • dash of nutmeg
  • 1/2 tsp salt
  • 3 cups old-fashioned or quick oats
  • 1/2 cup raisins
  • 1/2 cup grated carrots {about 1 medium carrot}


In a small bowl, whisk together flaxseed meal and water. Set aside.

Preheat the oven to 350°F.

In the bowl of a stand mixer, combine yogurt, butter, brown sugar, and sugar substitute until completely combined.

Add in vanilla extract and flaxseed meal mixture.

Meanwhile, whisk together white whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Add half of the flour mixture to the butter-sugar mixture. Beat for about 20 seconds. Add the remaining flour and beat until combined.

Add oats, raisins, and carrots. Beat on low just until combined.

Drop cookie dough in about 2 tablespoon sized cookies onto an un-greased cookie sheet. The cookies don’t really spread, so you can put them about 1 inch apart.

Bake for 10-12 minutes or until lightly golden. Repeat with remaining dough.

Nutrition Facts for 1 cookie based on 36 cookies per batch:

88 calories, 2g fat (0.9g saturated), 16.2g carbohydrates, 1.4g fiber, 2.1g protein

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Have a wonderful Easter!


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